Fig and Vanilla Jam Recipe
Category: Jams & Preserves
Servings: 1 (Makes approximately 1 jar)
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Figs | 1900g |
| Sugar | 800g |
| Vanilla Bean Pod | 1 |
| Lemon | 1 |
| Water | 80g |
Instructions
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Sanitize Jars: Begin by sanitizing the jars and lids that will be used for preserving your fig and vanilla jam. Follow the sterilization guidelines provided by your local health authority (guidelines can be found below the recipe).
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Prepare Figs: Wash the fresh figs thoroughly under cold running water. Peel them gently and cut them into quarters.
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Prepare Lemon: Use a vegetable peeler to peel the lemon, taking care to keep the zest intact. Set the zest aside and juice the lemon. Strain the juice to remove any seeds.
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Extract Vanilla Seeds: Slice the vanilla bean pod lengthwise with a sharp knife. Use the knife to scrape out the tiny black seeds from inside the pod.
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Cook the Jam: In a large pot, combine the figs, sugar, water, lemon juice, lemon zest, and vanilla seeds. Bring the mixture to a boil over medium heat. Once boiling, add the vanilla pod along with the zest.
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Simmer the Mixture: Stir continuously as the mixture simmers, making sure it doesn’t stick to the bottom. Let it cook until it thickens into a glossy jam-like consistency.
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Test Consistency: To check the consistency, spoon a small amount onto a chilled plate. Let it cool for a minute and then run your finger through it. If it wrinkles and holds its shape, the jam is ready. If not, continue cooking for a few more minutes.
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Remove from Heat: Once the jam reaches the desired consistency, remove the pot from the heat. Discard the vanilla pod and lemon zest.
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Jar the Jam: Allow the jam to cool slightly until a light skin forms on the surface. Using a ladle or a jam funnel, carefully transfer the jam into your prepared jars. Be sure to leave about 1 cm of space from the top of the jar.
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Seal the Jars: Screw the lids on tightly, but not too tightly. The heat from the jam will create a vacuum seal as the jars cool.
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Cool & Test Vacuum Seal: Leave the jars to cool completely. After they’ve cooled, test if the vacuum seal has worked by pressing gently on the center of the lid. If you don’t hear the familiar “click-clack” sound, the seal has formed properly.
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Enjoy Your Fig and Vanilla Jam: Once sealed and cooled, your fig and vanilla jam is ready to enjoy! Store it in a cool, dark place. Once opened, refrigerate and consume within a few weeks.
Tips for Success:
- Be sure to sterilize your jars thoroughly to prevent spoilage and ensure long shelf life.
- You can adjust the sweetness of your jam by adding more or less sugar based on your preference.
- If you prefer a smoother jam, you can blend the figs after cooking before canning.
Enjoy the rich, aromatic flavors of this fig and vanilla jam on toast, paired with cheese, or as a delightful topping for desserts!
